Sweet, spicy, tart, and salty, these non-alcoholic Mexican mangonadas are a real treat! I never miss the alcohol with this delicious frozen mango drink since it has so much flavor going on. The sweetness of the mango paired with spicy and fruity chamoy, tajin, and tamarind candies can’t be beat. It’s the perfect Cinco de Mayo drink for adults and adventurous kiddos alike!
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Cinco de Mayo is one of my favorite holidays, and this year I’m going to be sipping on a lot of these mangonadas! Bursting with flavor, they are the perfect blend of sweet and spicy, and I love the bold and vibrant color. This is one delicious and grown-up mocktail, you really won’t miss the booze, though, you can easily spike it if you wish. It’s perfectly refreshing and each sip pops!
What’s in This Mangonada Recipe?
- Mango: I like frozen mango for a thick and creamy mangonada, but fresh will also work. Just add more ice. I like to garnish the drinks with fresh mango, too!
- Sugar: Granulated sugar sweetens the drink.
- Lime Juice: Adds freshness and acidity to the drink.
- Chamoy Juice: This spicy Mexican condiment is made from fruits like plums, apricots, and mangoes, but each recipe is different. It also contains chilies and it’s both sweet and spicy in flavor. It’s perfect for adding a little extra sweet and spicy flavor!
- Tajin Seasoning: This Mexican seasoning blend is made from chili peppers, lime, and sea salt– perfect for rimming the drinks!
- Tamarind Straw Lollipops: Have a sweet and tangy flavor and make a delightful addition to the drink.
- Pulparindo Candies: These tamarind candies add a sweet, tangy, and spicy flavor!
Tips for Success
- These mangonadas are best enjoyed immediately so that the ice doesn’t dilute the drink.
- You can make the pureed mango ahead of time and keep it in the freezer. Take it out 20 to 30 minutes before you want to pour the drinks.
- The mango should be thick and iced so don’t let it thaw out if you are able.
- Make this a cocktail (Mangonada Margarita!) by adding 1 shot of reposado tequila to each drink.
Serving Suggestions
These mangonadas are one of my favorite drinks to serve on Cinco de Mayo! They taste delicious with my famous white queso dip, street corn nachos, walking tacos, or chimichangas!
Mangonada Recipe (Frozen Mangonadas)
Ingredients
- 4 cups frozen mango
- 1 cup cold water
- ⅓ cup granulated sugar
- ⅓ cup fresh lime juice
- Chamoy juice for serving (click for example)
- Tajin seasoning (click for example)
- 2 cups crushed ice
- 1 cup diced fresh mango
- 6 slices fresh mango
- Tamarind straw lollipops (click for example)
- Pulparindo candies cut into pieces (click for example)
Instructions
- Add the frozen mango, water, sugar and lime juice to a blender and blend until smooth.4 cups frozen mango, 1 cup cold water, ⅓ cup granulated sugar, ⅓ cup fresh lime juice
- Pour a ¼ cup of the chamoy onto a plate and sprinkle ¼ cup of the tajin onto a separate plate.Chamoy juice for serving, Tajin seasoning
- Dip the rim of the glass into the chamoy then dip it into the tajin to coat.
- Add a drizzle of the chamoy to the bottom of the cups and drizzle it around the sides of the cups then add some crushed ice.2 cups crushed ice
- Fill the cup halfway with the mango drink, being careful not to mess up the decorations.
- Sprinkle in the diced mango in a layer, pour in some more chamoy and sprinkle in some tajin then fill the rest of the glass with the mango drink.1 cup diced fresh mango
- Once filled, drizzle on some more chamoy and add a dash of tajin. Then add a few slices of mango to the top along with some lollipop straws and a few pieces of cut up pulparindo candies.6 slices fresh mango, Tamarind straw lollipops, Pulparindo candies
- Repeat the process with the remaining mango drink and serve immediately.
Video
Becky’s Tips
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
How to Make Mangonadas Step by Step
Blend the Mango: Add 4 cups of frozen mango, 1 cup of cold water, ⅓ cup of granulated sugar, and ⅓ cup of fresh lime juice to a blender and blend until smooth.
Rim the Glasses: Pour ¼ cup of the chamoy onto a plate and sprinkle ¼ cup of the tajin onto a separate plate. Dip the rim of the glass into the chamoy then dip it into the tajin to coat.
Drizzle the Chamoy: Add a drizzle of the chamoy to the bottom of the cups and drizzle it around the sides of the cups then add some crushed ice.
Fill the Cup: Fill the cup halfway with the mango drink, being careful not to mess up the decorations.
Layer the Drink: Sprinkle in 1 cup of diced mango in a layer, pour in some more chamoy and sprinkle in some tajin then fill the rest of the glass with the mango drink.
Garnish and Serve: Once filled, drizzle on some more chamoy and add a dash of tajin. Then add 6 slices of mango to the top along with some tamarind lollipop straws and a few pieces of cut up pulparindo candies. Repeat the process with the remaining mango drink and serve immediately.
